If you’re looking for a comforting, flavorful side that will steal the show at your dinner table, look no further than this Roasted Parmesan Potatoes and Broccoli Recipe. It’s the perfect blend of crispy, tender baby potatoes and vibrant broccoli florets, all roasted to golden perfection and crowned with savory, melted Parmesan cheese. This dish is not only a feast for your taste buds but also a colorful addition to any meal, combining simple ingredients in a way that feels both elegant and homey at the same time. Whether you’re feeding a crowd or treating yourself, this recipe will quickly become a go-to favorite.
Ingredients You’ll Need
To whip up this Roasted Parmesan Potatoes and Broccoli Recipe, you only need a handful of accessible ingredients, each playing a crucial role in delivering that outstanding flavor and perfect texture. From the crisp broccoli to the creamy Parmesan, every component shines through beautifully.
- Broccoli florets (2 cups): Adds a fresh, slightly earthy flavor and vivid green color that brightens the dish.
- Baby potatoes (1 pound): The star of the show, providing a creamy interior and crispy, golden exterior when roasted.
- Olive oil (2 tablespoons): Helps with roasting and brings a subtle fruity richness that ties everything together.
- Grated Parmesan cheese (1/2 cup): Offers a salty, nutty topping that melts perfectly on warm vegetables.
- Garlic powder (1 teaspoon): Infuses a gentle garlic flavor without overpowering the dish.
- Onion powder (1/2 teaspoon): Adds a mild sweetness and depth of flavor.
- Dried thyme (1/2 teaspoon): Brings subtle herbal notes that complement the potatoes and broccoli beautifully.
- Salt (1/2 teaspoon): Enhances every flavor and balances the seasoning perfectly.
- Black pepper (1/4 teaspoon): A touch of spice to lift the overall taste.
How to Make Roasted Parmesan Potatoes and Broccoli Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 400°F (200°C). It’s crucial to have the oven hot from the start so the potatoes and broccoli roast evenly and develop that irresistible golden crust.
Step 2: Prep the Potatoes
Wash your baby potatoes thoroughly to get rid of any dirt. Depending on their size, slice them into quarters or halves, aiming for uniform pieces that cook evenly. Consistency here is the key to getting each bite perfectly tender and crispy.
Step 3: Season the Potatoes
Place the cut potatoes in a large mixing bowl, then drizzle with olive oil. Toss gently so each piece is coated. Sprinkle the garlic powder, onion powder, dried thyme, salt, and black pepper over the potatoes, mixing thoroughly so that every morsel is bursting with flavor.
Step 4: Add the Broccoli
Rinse your broccoli florets under cool water and dry them well to avoid sogginess while roasting. Add the broccoli to your bowl with the seasoned potatoes, making sure to toss gently. This step ensures that the broccoli picks up all those delicious seasonings and oil, ready for roasting.
Step 5: Roast to Perfection
Spread the seasoned potato and broccoli mixture onto a baking sheet in a single layer, giving each piece enough room for the heat to circulate and work its magic. Roast for 25 to 30 minutes, stirring halfway through to promote even cooking. You’ll notice the potatoes turn a beautiful golden brown as their edges crisp up.
Step 6: Add the Parmesan Finish
Once the vegetables are tender and crispy, pull the pan out of the oven. While everything is still hot, sprinkle the grated Parmesan evenly over the potatoes and broccoli. Pop the baking sheet back into the oven for another 5 minutes to allow the cheese to melt and form those irresistible crispy edges.
Step 7: Rest and Serve
Let the dish cool for a few minutes after roasting before serving. This brief pause lets the flavors settle and makes it easier to serve the Roasted Parmesan Potatoes and Broccoli Recipe without losing any of the cheesy, crispy goodness.
How to Serve Roasted Parmesan Potatoes and Broccoli Recipe
Garnishes
For an extra burst of freshness, sprinkle some chopped fresh parsley or chives over the top just before serving. A squeeze of fresh lemon juice can also brighten the flavors and add a lovely zing that complements the rich Parmesan beautifully.
Side Dishes
This roasted Parmesan potatoes and broccoli recipe is downright versatile. It pairs wonderfully with grilled chicken, roasted turkey, or even a hearty lentil stew. If you want a complete vegetarian meal, consider serving it alongside quinoa or your favorite grain salad for a satisfying balance.
Creative Ways to Present
Try plating this dish on a rustic wooden board or colorful ceramic dish to really make those golden tones pop. For a fun twist at family gatherings, serve it in small individual cast iron skillets, letting everyone enjoy their own warm, cheesy portion right at the table.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is rare given how delicious they are), store them in an airtight container in the refrigerator. They will keep well for up to 3 days, maintaining their delightful flavor and texture.
Freezing
While freezing roasted potatoes can sometimes alter their texture, this Roasted Parmesan Potatoes and Broccoli Recipe freezes reasonably well. Spread the cooled veggies on a baking sheet to freeze individually, then transfer to a freezer-safe bag. Use within 1 month for best quality.
Reheating
The secret to bringing back that crispy edge when reheating is using the oven. Preheat to 375°F (190°C) and bake the leftovers on a lined baking sheet for about 10-15 minutes. Avoid the microwave if you want to keep the potatoes and broccoli from turning soggy.
FAQs
Can I use different types of potatoes for this recipe?
Absolutely! While baby potatoes roast beautifully due to their size and texture, Yukon gold or red potatoes work well too. Just adjust the cooking time if the potatoes are larger to ensure they become tender and crispy.
Is it possible to make this recipe vegan?
Yes! Replace the Parmesan cheese with a vegan cheese alternative or nutritional yeast for that cheesy flavor. The rest of the ingredients are naturally vegan-friendly.
Can I add other vegetables to the roasting mix?
Definitely. Vegetables like cauliflower, carrots, or bell peppers can be added for extra variety. Just keep in mind cooking times as some veggies might cook faster or slower than potatoes and broccoli.
What if I don’t have dried thyme on hand?
No worries! You can substitute dried thyme with Italian seasoning, rosemary, or just a bit more garlic powder. Each will bring a slightly different flavor but still delicious.
How do I prevent the broccoli from getting soggy?
Drying the broccoli thoroughly after washing is key. Also, spreading the vegetables out on the baking sheet with a little space between pieces helps achieve a nice roast rather than steam.
Final Thoughts
There’s something truly special about this Roasted Parmesan Potatoes and Broccoli Recipe that keeps people coming back for more. It’s easy to make, packed with flavor, and offers a wonderful mix of textures that satisfy every craving. Whether you’re making a weeknight dinner extra special or preparing a side for guests, this dish delivers comfort and elegance in every bite. Give it a try and watch it become one of your favorite staples!
Print
Roasted Parmesan Potatoes and Broccoli Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious and easy-to-make recipe featuring tender roasted baby potatoes and broccoli florets tossed with aromatic herbs, garlic, and topped with melted Parmesan cheese. This flavorful side dish is perfect for a weeknight dinner or a holiday meal accompaniment.
Ingredients
Vegetables
- 2 cups broccoli florets
- 1 pound baby potatoes
Seasonings and Oil
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes and broccoli.
- Prepare potatoes: Wash the baby potatoes thoroughly to remove dirt, then slice them into quarters or halves depending on their size to ensure even cooking.
- Place potatoes in bowl: Transfer the cut potatoes into a large mixing bowl for seasoning.
- Coat potatoes in oil: Drizzle olive oil over the potatoes and toss gently so all pieces are evenly coated.
- Add seasonings: Sprinkle garlic powder, onion powder, dried thyme, salt, and black pepper onto the potatoes and mix thoroughly to distribute the flavors evenly.
- Prepare broccoli: Rinse broccoli florets under cool water, then dry completely using a towel or paper towels to avoid excess moisture during roasting.
- Combine broccoli with potatoes: Add the broccoli to the bowl with the seasoned potatoes and toss gently to coat them with the oil and spices.
- Arrange on baking sheet: Spread the potato and broccoli mixture in an even layer on a baking sheet, ensuring pieces are spaced out for proper roasting.
- Roast vegetables: Place the baking sheet in the preheated oven and roast for 25 to 30 minutes until the potatoes are tender and golden brown, stirring halfway through for even cooking.
- Remove from oven: Take the baking sheet out once the potatoes are cooked through and crispy.
- Add Parmesan cheese: Sprinkle the grated Parmesan cheese evenly over the hot roasted potatoes and broccoli.
- Melt cheese: Return the baking sheet to the oven and roast for an additional 5 minutes to melt the cheese and allow it to become slightly crispy.
- Cool slightly: Remove the baking sheet from the oven and let the dish cool for a few minutes before serving.
- Serve and enjoy: Serve the roasted Parmesan potatoes and broccoli warm as a tasty side dish.
Notes
- Ensure potatoes are cut into similar sizes for even roasting.
- Dry the broccoli well to prevent steaming instead of roasting.
- Use freshly grated Parmesan for the best melting and flavor.
- Feel free to add a squeeze of lemon juice after roasting for a fresh touch.
- This dish can be reheated in the oven to maintain crispiness.
